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Blanching is a feasible and effective method widely applied to prevent greening in garlic puree. However, this processing may cause the physical and chemical changes in garlic puree. Therefore, an investigation was carried out to systematically explore the effects of hot water blanching on enzyme inactivation (alliinase and γ‐glutamyl transpeptidase, GGT), discoloration, allicin degradation, and antioxidant capacity of garlic puree. The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time. Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a* value of −3.24 ± 0.11, −2.80 ± 0.43, respectively. The inactivation kinetics of alliinase and GGT followed a first‐order reaction, as well as the kinetic of green discoloration. However, allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively. A decline in the antioxidant capacity of garlic treated by blanching was also observed. The current findings indicated that blanching could contribute to inhabit garlic greening but had negative effects on the nutritional ingredients of garlic puree. Practical applications Garlic is prone to greening when processed into garlic puree, garlic juice and other products. The occurrence of greening seriously hindered the further processing of garlic. Blanching is an effective and feasible method to prevent greening in garlic puree. In this study, the effects of blanching on enzyme inactivation, color changes, allicin degradation and antioxidant capacity of garlic puree were studied. This study provides a theoretical basis for the deep processing of garlic.

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As a persistent organic pollutant, pentachlorophenol (PCP) has serious impacts on human health. However, its presence in animal source food products sold in the Guangdong Province (GD) of China, and the resultant dietary exposure have not been elucidated. To address this gap, 3,100 samples from seven food categories, including beef, pork, mutton, offals, broilers, hen eggs, and farmed freshwater fish, marketed throughout four geographical regions of GD, were collected from 2015 to 2018. Gas chromatography coupled with mass spectrometry was employed to detect PCP levels in these food matrices. PCP was found in all food categories, but the average contamination levels were low, ranging from 0.40 µg/kg wet weight (ww) (hen eggs) to 5.85 µg/kg ww (offals). However, higher concentrations of PCP were detected (P < 0.05) in animal source food from the North region. Additionally, a temporal declining trend was observed in this four‐year consecutive survey. The estimated human dietary exposure of PCP to population groups, including the general population and subgroups (male and female, children, and adults), was found to be far below the permissible daily intake (3 µg/kg body weight). Therefore, the health impacts of PCP should be correspondingly low for local residents, based on current toxicological knowledge. Regional exposure patterns varied due to different extents of contamination in the four areas, and pork, broilers, and freshwater fish were the major sources of dietary PCP exposure. Practical Application As a persistent organic pollutant, pentachlorophenol (PCP) has serious impacts on human health. However, its presence in animal source food products sold in Guangdong Province of China, and the resultant dietary exposure have not been elucidated. In this study, we conducted an in‐depth investigation on the occurrence of PCP in major foodstuff categories, including beef, pork, mutton, broilers, offals, hen eggs, and farmed freshwater fish, marketed in all 21 prefecture‐level divisions of Guangdong Province, in order to provide integral insights for regulatory authorities.

This study presents the adsorption behavior of strongbase anion exchange D202 resin for the elimination of free fatty acids (FFAs) from structure-lipid in nonpolar solvent. The kinetics and thermodynamic behaviors that govern FFAs removal by D202 resin were investigated, and appropriate equilibrium isotherm and kinetics models for the removal in batch experiments were identified. Both the Freundlich and Langmuir adsorption isotherm models were fitted to the experimental results with the best fit obtained by the latter. The adsorption capacity of D202 resin was 235.69 mg•g −1 , as calculated from the nonlinear model of the Langmuir adsorption. The experimental data from the batch adsorption processes were analyzed in terms of the parameters from three adsorption kinetics models, namely, the liquid-film diffusion, the intraparticle, and the chemical-reaction models, to estimate the fit for the adsorption in these systems. The outcomes indicate that the adsorption kinetics between the free fatty acid ions and resin are controlled by liquid-film diffusion as the rate-determining step. In addition, the activation energy (E a ) and the changes in the Gibbs free energy (ΔG), enthalpy (ΔH), and entropy (ΔS) obtained from the thermodynamic studies reveal that the ion exchange adsorption of FFAs on D202 resin is a spontaneous, endothermic, and entropy-driven process.